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Re: What are these called?

Started by Joseph Littleshoes · · Last activity · 3 posts · 339 views

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General fitness, health and nutrition
Published
23 April 2005
Last activity
24 April 2005
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Joseph Littleshoes
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  1. Original post
    Joseph Littleshoes
    Archived post
    #1
    Dog3 said:

    I am going crazy trying to figure out the name for these 'little
    Jewish
    rolls'. The SO isabout to make a batch to take for Passover. I *think*
    they
    are called Bookala (spelling is way off). They are really easy to make
    and
    very good. We found the recipe scribbled on a napkin in one of the
    cookbooks the SO's grandmother had. I have been tempted to tinker with
    the
    recipe. I would love to add some onion or chives to the batter to
    begin
    with but I don't dare 😉 If anyone has any variations of this recipe,
    let
    me know. The closest I've found is a similar recipe with 1/2 cup
    sugar. I
    want savory rolls and the recipe below works well.

    Michael

    'Roll without a name'

    1 Cup of water
    1/2 Teaspoon of salt
    1/3 Cup of vegetable oil
    1 Cup of Matzo Meal
    4 Egggs

    Preheat oven to 400 degrees. Combine water, salt and oil in a pan and
    bring
    to a boil. Remove pan from heat and add Matzo Meal. Stir until batter
    leaves side of pan. Set aside to cool slightly. Add eggs one at a
    time,
    beating well before adding the next egg. Spoon drop on greased cookie
    sheet
    and put in oven. Bake for 30-40 minutes.

    Ever hear of "kichlach" its not exactly the same but similar. Tayglach
    also comes to mind but neither names are even close to your name
    "bookala" though ingredients and procedure are similar and a google
    search turns up a "power rangers" plot regarding the planet "Bookala".

    I wonder if your SO's grandmother was Askenazic or Sephardic? Often
    times there are completely different names for the same things. Though
    now that i think about it i wonder if maybe it might be an simplified,
    unrisen, no yeast "Babka"
    --
    Joseph Littleshoes

    Quoted message said:

    Opinions founded on prejudice are always sustained with the greatest
    violence.
    -- Hebrew proverb

    Report
  2. Sheldon
    Archived post
    #2
    Joseph Littleshoes said:
    Dog3 said:

    I am going crazy trying to figure out the name for these 'little
    Jewish
    rolls'. The SO isabout to make a batch to take for Passover. I


    *think*

    Quoted message said:
    Quoted message said:

    they
    are called Bookala

    Try "boomkahs".

    Quoted message said:

    Ever hear of "kichlach" its not exactly the same but similar.


    Tayglach

    Quoted message said:

    also comes to mind

    Kichelach (egg kichelach) are tiny round egg 'crutons" for floating on
    chicken soup, Manichewitz makes them... there are also larger ones
    (kichel), but both are crispy (cookie/cracker-like).

    Teglach are more a honey confection... often with nuts, and also
    candied fruits

    TEGLACH

    Dough:

    4 eggs
    3 tbl oil (as needed)
    1 tbl sugar
    4 cups flour
    1 tsp baking powder (it really shouldn't be a FULL teaspoon)
    1/2 pound filberts (more or less)
    1/2 pound pecans or walnuts (more or less)
    Syrup:

    1 1/2 pounds honey
    4 tbl sugar
    1/4 cup water
    1 tsp ground ginger (more if you like the taste)
    DIRECTIONS:

    Sift sugar, flour and baking powder together. Add eggs, and enough oil
    to make a soft dough. Take pieces and roll into a rope about 1/3 to 1/2
    inch thick. Cut into small pieces as long as it is thick. Roll to make
    them little balls. Place on a jelly roll sheet and bake in 375F oven
    about 10 minutes, until lightly brown.

    When dough balls are ready, heat the honey, sugar, water and ginger
    until it comes to a boil. Drop in the nuts and dough balls, cover, let
    simmer about 10 minutes and then uncover. Let it simmer slowly; keep
    stirring until all the honey is absorbed; then turn out onto a wet
    board. Form into a cone, or whatever shape you wish, and let cool.
    ---

    Sheldon

    Report
  3. Joseph Littleshoes
    Archived post
    #3
    Sheldon said:
    Joseph Littleshoes said:
    Dog3 said:

    I am going crazy trying to figure out the name for these 'little
    Jewish
    rolls'. The SO isabout to make a batch to take for Passover. I


    *think*

    Quoted message said:
    Quoted message said:

    they
    are called Bookala

    Try "boomkahs".

    Quoted message said:

    Ever hear of "kichlach" its not exactly the same but similar.


    Tayglach

    Quoted message said:

    also comes to mind

    Kichelach (egg kichelach) are tiny round egg 'crutons" for floating on

    chicken soup, Manichewitz makes them... there are also larger ones
    (kichel), but both are crispy (cookie/cracker-like).

    Teglach are more a honey confection... often with nuts, and also
    candied fruits

    TEGLACH

    My recipe is much simpler and calls only for eggs, flour, salt and
    ginger or nutmeg, almonds or other nuts optional and boiled in a honey
    syrup composed of honey, sugar, and ginger. Lifted out of the syrup with
    a slotted spoon and allowed to cool, though a variation has the dough
    droped bit by bit inot the syrup, cooked about 20 minutes and then all
    poured on to a slab or cookie sheet, molded flat and allowed to cool
    then sliced to deired size and shape
    ---
    JP

    Quoted message said:

    Dough:

    4 eggs
    3 tbl oil (as needed)
    1 tbl sugar
    4 cups flour
    1 tsp baking powder (it really shouldn't be a FULL teaspoon)
    1/2 pound filberts (more or less)
    1/2 pound pecans or walnuts (more or less)
    Syrup:

    1 1/2 pounds honey
    4 tbl sugar
    1/4 cup water
    1 tsp ground ginger (more if you like the taste)
    DIRECTIONS:

    Sift sugar, flour and baking powder together. Add eggs, and enough oil

    to make a soft dough. Take pieces and roll into a rope about 1/3 to
    1/2
    inch thick. Cut into small pieces as long as it is thick. Roll to make

    them little balls. Place on a jelly roll sheet and bake in 375F oven
    about 10 minutes, until lightly brown.

    When dough balls are ready, heat the honey, sugar, water and ginger
    until it comes to a boil. Drop in the nuts and dough balls, cover, let

    simmer about 10 minutes and then uncover. Let it simmer slowly; keep
    stirring until all the honey is absorbed; then turn out onto a wet
    board. Form into a cone, or whatever shape you wish, and let cool.
    ---

    Sheldon

    Report

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